Summer can't be any closer and I just want to spent as much time outdoor as I can. Even though our rental apartment doesn't come with a balcony, there are several lovely parks just steps away. So yesterday we had our first picnic of the year in the park. Being outside with all the greenery surrounds us and breathing in the fresh air even made a simple Chinese style cold noodle salad, butter and garlic sautéed spinach and homemade lemonade much tastier. I didn't take pictures this time because we hurried out to the park as fast as we can that I didn't grab anything else but only the food. Anyways here I want to share with you a healthy, light spring/summer dish. This black olive salsa is lovely when paired with pan-fried fish and also is quite delicious on its own.
Black Olive Salsa
(Adapted from Sophie Dahl's "Miss Dahl's Voluptuous Delights)
1 cup Kalamata olive, halved
1 cup of cherry tomatoes, halved (or vine tomatoes, chopped)
Handful of fresh basil and dill chopped
Juice from 1 lemon
1 chilli, seeded and sliced
1/4 cup olive oil
1 lemon, sliced, rind and pith removed to garnish
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